Seafood Chilaquiles a la Veracruzana

Ingredients

• 12 pieces Corn tortillas, cut into triangles and fried until crisp
• 1 lb Large shrimp, peeled and deveined
• 4 large Roma tomatoes, roasted and blended
• 0.5 cup White onion, finely diced
• 3 cloves Garlic cloves, minced
• 0.25 cup Green olives with pimentos, sliced
• 2 tbsp Non-pareil capers, drained
• 2 tbsp Pickled jalapeños, sliced(optional)
• 1 cup Seafood or chicken stock
• 1 tsp Dried Mexican oregano
• 0.5 cup Queso fresco, crumbled
• 0.25 cup Fresh cilantro, chopped

Instructions

1. 1

   In a large skillet, heat a tablespoon of oil over medium-high heat and sear the shrimp for 1 minute per side until pink; remove and set aside.

2. 2

   In the same skillet, sauté the diced onions and garlic until translucent and fragrant.

3. 3

   Pour in the blended roasted tomatoes and cook for 5 minutes until the sauce darkens slightly.

4. 4

   Stir in the stock, olives, capers, oregano, and pickled jalapeños, then simmer the sauce for 10 minutes to develop the Veracruzana flavors.

5. 5

   Taste the sauce and adjust salt carefully, as the olives and capers already provide significant sodium.

6. 6

   Gently fold the fried tortilla chips into the simmering sauce, ensuring they are well-coated but still retain some crunch.

7. 7

   Add the seared shrimp back into the pan, tossing briefly to warm them through.

8. 8

   Serve immediately topped with crumbled queso fresco and fresh cilantro to maintain the texture of the chips.